Creamy Lemon Squares

Brighten up your dessert menu with these delectably Creamy Lemon Squares.

Combining the tartness of fresh lemon with the sweetness of condensed milk, these squares offer a refreshing burst of flavor, complemented by a buttery graham cracker crust. Perfect for picnics, afternoon tea, or as a sweet treat after dinner, they’re sure to be a hit with lemon lovers!

Prep Time: 20 minutes
Cook Time: 27 minutes
Chill Time: 1 hour
Total Time: 1 hour 47 minutes
Yield: 16 squares
Category: Dessert
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:

• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for the pan
• 1-1/2 cups graham cracker crumbs (about 24 squares)
• 1/4 cup sugar

For the Filling:

• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lemon juice (about 3 lemons)

Directions

1. Prepare the Oven and Pan: Preheat your oven to 350 degrees F (175 degrees C). Brush an 8-inch square baking dish with melted butter and line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
2. Make the Crust: In a food processor, finely grind the graham cracker squares. Add sugar and melted butter; blend to mix. Press this mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly browned, about 8 to 12 minutes. Let the crust cool for 30 minutes.
3. Create the Filling: In a large bowl, whisk together the egg yolks and sweetened condensed milk. Stir in the lemon juice until the mixture is smooth.
4. Fill and Bake: Pour the lemon filling into the cooled crust, carefully spreading it to the edges. Bake for about 15 minutes, or until the filling is set.
5. Cool and Chill: Allow the pan to cool on a rack. Then, chill in the refrigerator for at least 1 hour.
6. Serve: Use the parchment paper overhang to lift the dessert out of the pan onto a cutting board. With a serrated knife, cut into 16 squares, cleaning the knife with a damp kitchen towel between cuts